Saturday, December 7

Sweet Potato Pancakes with a Browned Honey Butter Nut Sryup

When I posted this pic of the Sweet Potato Pancakes my Mom, sister Jen, and I made the other day on Instagram it was a big hit. People were curious for the recipe so I thought I'd share it here with you today as well.
Take a gander and if it's up your alley maybe you'll want to make it for Sunday Brunch tomorrow?
The recipe we used is actually from a Disney World Resort but we made a few simple changes. We used leftover baked sweet potatoes instead of canned. I browned the butter first before adding the rest of the syrup ingredients and used a cinnamon spiced cashew/ pecan mix for the nuts, since that's what we had on hand. The last change I recommend is adding a smidge of maple directly into the syrup. While it's good on its own, we all agreed that a touch of maple made it yummiest!

"Sweet Potato Pancakes


Port Orleans-Riverside

Yield: 12-15 pancakes


1 1/4 cups brown sugar

2 teaspoons baking powder

1/4 teaspoon salt

2 1/4 cups all-purpose flour

1/4 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1 1/2 cups milk

3 each eggs

6 tablespoons vegetable oil

1 teaspoon vanilla extract

12-ounce can sweet potato, mashed

Pecan honey butter:

1 stick butter (at room temperature)

1/4 cup honey

1/4 cup toasted pecans

To make pecan honey butter, combine butter, honey and toasted pecans. Set aside.

To make the pancakes, combine dry ingredients in a mixing bowl. Stir in milk and beaten eggs. Add oil and vanilla. Beat until smooth. Fold in the mashed sweet potatoes (should result in a lumpy texture). In a small nonstick frying pan, heat 1 teaspoon vegetable oil over medium heat. Pour in batter to desired size. Cook until dark brown (sweet potato pancakes take a little longer to cook than regular pancakes because of the density of the sweet potatoes). Serve pancakes warm with pecan honey butter."

Lastly, I recommend keeping your syrup warm till the table and making it last. It is mostly butter after all. And butter can set. Keeping it warm makes sure it's all melty and happy.

Also, I'm totally aware that the calorie count for this must be ridiculous... That's why it's such a special rare occasion treat!



(All photos created and owned by Krista Carson. Recipe found via

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